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http://dx.doi.org/10.5352/JLS.2005.15.6.941

Isolation of Major foodborne Pathogenic Bacteria from Ready-to-Eat Seafoods and Its Reduction Strategy  

KIM Soon Han (Busan Regional Food and Drug Administration)
Sin Yeong-Min (Busan Regional Food and Drug Administration)
Lee Myeong Ja (Busan Regional Food and Drug Administration)
Shin Pil Ki (Busan Regional Food and Drug Administration)
Kim Mi Cyeong (Center for Food Evaluation, Korea Food and Drug Administration)
Cho Jung Sook (Busan Regional Food and Drug Administration)
Lee Chang Hee (Busan Regional Food and Drug Administration)
Lee Young Ja (Center for Food Evaluation, Korea Food and Drug Administration)
Chae Kab Ryoung (Busan Regional Food and Drug Administration)
Publication Information
Journal of Life Science / v.15, no.6, 2005 , pp. 941-947 More about this Journal
Abstract
The contamination frequency of major foodborne pathogenic bacteria was investigated from 213 seafood samples including sliced raw fish and shellfish in Busan and CyeongNam province area. Tested microorganisms were Salmonella spp. Staphyloroccus aureus, Vibrio parahaemolyticus, Escherichia coli O157:H7, Bncillus cereus, Listeria monocytogenes and Campylobacter jejuni. The frequency of isolated microorganisms was V. parahaemolyticus (30.5%), B. cereus (9.9%), S. aureus (3.8%) and other pathogenic bacteria (1.4%). from July to October, total isolation rates were greater than 50% and V. parahaemolyticus was dominant among the microorganisms isolated. The bacteria isolation rate (49.2%) in raw seafoods including shellfishes was higher than one (28.9%) in sliced raw fish. V. parahaemelyticus isolates were resistant to ampicillin (96.9%), amikacin (29.2%) and tetracycline (27.7%), and B. cereus isolates were resistant to ampicillin (100%), Penicillin G (100%), rifampicin (71.4%) and tetracycline (14.3%). The growth of V. parahaemolyticus and B. rereus was greatly inhibited below $10^{\circ}C$, but increased at ambient temperature. Washing seafood with tap water showed to reduce total count of remaining V. parahaemolyticus. Thus temperature control under $10^{\circ}C$, sufficient washing and prompt eating appeared to reduce the risk of food poisoning by these bacteria in seafoods.
Keywords
Food poisoning; Sliced raw fishes; Shellfishes; Vibrio parahaemolyticus; Bacillus cereus;
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